Lets compare vitamin content per 1 pound of Baked Red Potatoes vs Brussels Sprouts:
Baked Whole Red Potatoes have 2.1 times more Vitamin B3 than Raw Brussels Sprouts.
While Raw Brussels Sprouts contain 38 times more Vitamin A, 1.9 times more Vitamin B1, 1.8 times more Vitamin B2, 2.3 times more Vitamin B9, 6.7 times more Vitamin C, 11 times more Vitamin E and 63.2 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Brussels Sprouts have similar amounts of Vitamin B5 and Vitamin B6 per 1 lb.
Both Baked Whole Red Potatoes as well as Raw Brussels Sprouts have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Baked Red Potatoes vs Brussels Sprouts:
Baked Whole Red Potatoes have 2.5 times more Copper, 1.2 times more Magnesium and 1.4 times more Potassium than Raw Brussels Sprouts.
While Raw Brussels Sprouts contain 4.7 times more Calcium, 2 times more Iron, 1.9 times more Manganese and 2.1 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Brussels Sprouts have similar amounts of Phosphorus, Zinc and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Baked Whole Red Potatoes have 2 times more Energy and 2.2 times more Carbohydrate than Raw Brussels Sprouts.
While Raw Brussels Sprouts contain 6.6 times more Omega 3, 1.5 times more Sugars, 2.1 times more Fructose, 2.1 times more Fiber and 1.5 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Brussels Sprouts have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.